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Classic
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page 128
with a stuffing made like that for poultry, but drier; sew it up and put in a
hot pan, with some dripppings and a lump of butter; dredge with flour, and lay
over the fish a few thin slices of salt pork or bits of butter, and bake an hour
and a half, basting occasionally.--Mrs. A. Wilson, Rye, New York.
BAKED SHAD.
Open and clean the fish, cut off its head (or not as preferred), cut out the
backbone from the head to within two inches of the tail, and fill with the
following
mixture: Soak stale bread in water, squeeze dry; cut a large onion in pieces,
fry in butter, chop fine, add the bread, two ounces of butter, salt, pepper, and
a little parsley or sage; heat thoroughly, and when taken from the fire, add two
yolks of well-beaten eggs; stuff, and, when full, wind the fish several times
with tape, place in baking-pan, baste slightly with butter, and cover the bottom
of pan with water; serve with the following
sauce: Reduce the yolks of two hard-boiled eggs to a smooth paste, add two
table-spoons olive-oil, half tea-spoon mustard, and pepper and vinegar to
taste.--Miss H. D. M.
BAKED FISH.
Open the fish so that it will lie perfectly flat; rub salt over it, and lay in a
dripping-pan (skin side next the pan), with a little butter and water; set in a
very hot oven, bake half an hour, and when done it will be a delicate brown.
BAKED SALMON, TROUT OR PICKEREL.
Clean thoroughly, wipe carefully, and lay in a dripping-pan with water enough to
prevent scorching (a perforated tin sheet or rack fitting loosely in the pan, or
several muffin-rings may be used to keep the fish from the bottom of the pan,
and the fish may be made to form a circle by tying head and tail together); bake
slowly, basting often with butter and water. When done, have ready a cup of
sweet cream into which a few spoonfuls of hot water have been poured, stir in
two table-spoons melted butter and a little chopped parsley, and heat in a
vessel of boiling water; add the gravy from the dish and boil up once. Place the
fish in a hot dish, and pour over the sauce.--Mrs. Theo. Brown, Cape Girardeau,
Mo.
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